Sunday, 28 November 2010

Jockies Whips.

For the perfect chips, this is my simple recipe (I'm sure that there are much more technical ones out there).

take a few Maris Piper or other floury potatoes (any good roaster is a good fryer!)and cut them into the desired chip sizes you require,wash them under cold running water for about 10 minutes or until the water runs clear, in order to remove the starch from the potatoes, then dry them out on a cloth.heat a large pot of vegetable oil to around 140 degrees c, then add the completely dried chips, gently fry, but without any colour, until the chips are soft and you can easily push a toothpick through them.Gently remove the chips and drain them on kitchen paper or a cloth, then raise the temperature of the oil to 180 degrees and fry the chips a second time, this time until crispy and golden brown, remove from the oil, drain, season, serve! (oh and turn the oil off!)

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Scallops, my favourite ingredient.

This beauty is from Scotland, supplied by Keltic Seafood. One of the biggest Scallops that I have ever seen! Only 40 arrive in London each week as they are so sought after, they usually go to the Connaught Hotel, but charm can get you a long way and I managed to get hold of 20!!

4am trip to Billingsgate!

Me and me mate Dobbie ride 12 miles across town from Wandsworth to Canary Wharf, to check out some amazingly fresh, yet cheep fish!

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The Loft Project.

Here is one of my dishes from the Loft Project (pop up restaurant) taken earlier this year, Warm Tapioca with fresh coconut cream, Pandanas agar agar and Longans

Wild English Ceps!

One of the amazing Ceps that I picked with Mrs. Tee in the New Forest in October.